Before Shaun Aloisio places a pizza inside a 6,000-pound oven to cook at 1,000 degrees at Scuola Vecchia Pizza E Vino in Coral Springs, he makes it clear what kind of pizza will come out. “This isn’t a pizza from Joe’s or Frank’s. We’re not some New York style pizza shop,” he said.

Less than two minutes later, after spinning it inside the wood-burning oven, he takes out the pizza – its cheeses still bubbling, and the edges covered in char marks from heat coming down from the oven ceiling.